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Create a recipe for a vegan version of Shepherd's Pie


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Vegan Shepherd's Pie Recipe 

Ingredients: 
· 2 large potatoes 
· 2 tablespoons vegan butter 
· 1/2 cup unsweetened almond milk 
· 1 medium onion 
· 2 cloves garlic 
· 1/2 cup carrots 
· 1/2 cup frozen green peas 
· 1/2 cup mushrooms 
· 2 tablespoons olive oil 
· 2 tablespoons vegan Worcestershire sauce 
· 1 tablespoon vegan butter 
· 2 tablespoons all-purpose flour 
· 2 cups vegetable broth 
· 2 teaspoons dried thyme 
· 1 teaspoon dried rosemary 
· 2 teaspoons salt 
· 1 teaspoon black pepper

Instructions:
1. Preheat oven to 350°F (175°C).
2. Peel and cut potatoes into large chunks. Boil potatoes in a large pot of salted boiling water until tender, about 15-20 minutes. 
3. While potatoes are cooking, place butter and almond milk in a medium-sized saucepan over low heat. Bring to a simmer and cook for about 5 minutes until butter is melted. 
4. In a large skillet, sauté onion and garlic in olive oil over medium heat until golden brown. Add carrots, frozen peas and mushrooms and cook for 5-7 minutes until vegetables are softened.
5. Add vegan Worcestershire sauce, vegan butter, and all-purpose flour to saucepan. Whisk until combined and cook for 1-2 minutes until thickened.
6. Add vegetable broth, thyme, rosemary, salt, and black pepper to saucepan and bring to a boil. Reduce heat and simmer for 5 minutes.
7. Mash potatoes and add to saucepan with vegetable mixture. Stir to combine.
8. Transfer mixture to an 8x8 inch baking dish and bake in preheated oven for 25-30 minutes, until golden brown.
9. Serve hot and enjoy!